Recipes | Page 754 of 807 | Woolworths TASTE

Cake recipes

Cheesecake cupcakes

25 minutes

Cake recipes

Tiramisu cupcakes

20 minutes

Cake recipes

Heavenly meringue-frosted vanilla cupcakes

20 minutes

Cake recipes

Pink-iced vanilla cupcakes

15 to 20 minutes

Patchwork cupcakes

15 to 20 minutes

Cupcake recipes

Chocolate pomegranate cupcakes

10 to 12 minutes

Moist chocolate sponge topped with candied parsnip curls

40 minutes

Stew recipes

Beef knuckle stew

1 hour 20 minutes

Lamb and quince tagine with saffron

Serves 4

Difficulty Easy

Ingredients

4 lamb shanks
salt and pepper
little olive oil
pan juices
2 medium-sized onions, finely sliced
2 T fresh ginger, grated
1 t cinnamon
1 t coriander
1 t ground cumin
½ t cayenne pepper
1 cup verjuice
1 cup water
3/5 cup honey
½ t saffron threads
4 quinces
2 cups water
1 cup honey
2 t cinnamon

Method

Season the lamb shanks with salt and pepper then fry in a little olive oil in a heavy-based saucepan, until brown on all sides. Remove and set aside.

Using the pan juices, fry onions, ginger, cinnamon, coriander and ground cumin, and cayenne pepper, for 5 minutes.

Return the lamb to the saucepan then add verjuice, water, honey and saffron threads. Simmer for 2 hours or until the meat is tender, adding more water, if necessary.

Peel and quarter the quinces and sprinkle with lemon juice. Place in a pan with 2 cups of water, honey and cinnamon. Simmer until the quinces start to soften, but are not falling apart.

To serve, season the lamb tagine then spoon ready-prepared couscous onto a platter, top with the shanks, then sprinkle over toasted organic almonds.

Arrange the cooked quinces on the platter then drizzle with the syrup, reserving a little to be served on the side.

Cook's note: How to prepare couscous

Spinach lasagne

Pot bread

Italian fondue

Banana and chocchip caramel cupcakes

Cheesecake cupcakes

Tiramisu cupcakes

Heavenly meringue-frosted vanilla cupcakes

Pink-iced vanilla cupcakes

Patchwork cupcakes

Chocolate pomegranate cupcakes

Moist chocolate sponge topped with candied parsnip curls

Beef knuckle stew

Chargrilled parsnip with handmade pasta tossed in burnt sage butter

Succulent roasted thyme chicken with sweet maple parsnips and wilted rocket

Lamb and quince tagine with saffron

Lamb and quince tagine with saffron

Ingredients

Method